Recipe - Pumpkin Cheesecake With Frangelico

CRUST
24 Gingersnaps
3 tablespoon Sugar
One fourth cup Butter; melted

FILLING
16 ounce Cream cheese (room
temperature)
1 cn (16oz) solid pack;
unsweetened; pumpkin
5 Eggs
Three fourths cup Brown sugar
One half cup Frangelico (hazelnut liquer)
1 teaspoon Cinnamon
1 teaspoon Vanilla
One half teaspoon Ground ginger
One fourth teaspoon Nutmeg (freshly grated; if
possible)
One fourth teaspoon Ground cloves

SOUR CREAM TOPPING
16 ounce Sour cream
One fourth cup Sugar
One fourth cup Frangelico

From: melissab@eng.sun.com (Melissa Bruce)

Date: 5 Aug 1994 15:39:09 0400
Crust: Grind gingersnaps and sugar in a food processor to fine crumbs. With
machine running, slowly add butter. Press mixture into bottom of a 9 or
10" springform pan. Freeze for 15 minutes (can be prepared up to 3 days
ahead).

Filling: Position rack in center of oven and preheat to 350. Blend all
filling ingredients in food processor until smooth, stopping once to scrape
down sides of work bowl. Pour filling into crustlined pan. Bake until
edges of cake begin to pull away from sides of pan and cake begins to brown
(about 45 minutes); center will *not* be firm.

Topping: Whisk together all ingredients.

Without removing cake from oven, pour topping evenly over hot cake,
starting at the edges. Spread evenly with a spoon or spatula. Continue
baking until edges begin to bubble (about 10 minutes). Cool on rack and
refrigerate at least 12 hours. (Can be prepared up to 2 days ahead). Run a
sharp knife around edge of pan before removing the form. Press hazlenuts
around top edge of cake for garnish. Serves 10 (more or less).

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